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'Food Grade Mold' Recipe - Page 9

post #121 of 132
Thread Starter 


Hi mydc,

Sorry I did not get back to you sooner, but I just saw this, have been busy opening the pool & such. I am so glad to hear that you want to use the mold recipe.  It is so very easy.

 

I only change it if someone gives me input that will make it a little better.  So thanks for reminding me that the clarifying process needed to be added to the recipe!  I will post it as soon as I get done here. lol  I did not hear back about how to clarify, so looked it up on youtube.  If anyone has a better explanation of 'Clarifying', please let me know.

 

I don't have anyone to tape me, so no videos!  But it is really easy, if you mess up, just reheat it and go again. 

 

The cardboard is used to make a thin object thick enough to get a good mold, like attaching a piece of lace to it before pouring.  The top pic below shows it glued to the cardboard, then the cardboard is glued to the tray/container, & the 2nd one shows the result, plus cutting it up to make a lot of smaller complementary molds to go with the large one.

 

Hope this clarified it some for you.  I will help any way I can.

 

I get all my ingredients measured out before I start, then there is no concern about the mix setting up, waiting for me to do it then. lol

 

The main concern that most people have, seems to be with the consistency they get when you mix the water & gelatin.  It does not dissolve like you would expect, no big deal.   Just mix it fast enough that all the powder is absorbed before it dries out, and, it will not be a pretty site!  All lumpy & bumpy.  Again, no big deal, because it will dissolve nicely when put in the microwave.  My email is blwilley@comcast.net if you need to reach me.

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

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All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply
post #122 of 132
Thread Starter 

Updated Food safe 'Mold' Recipe   6-4-14'

 
NOTE: I say 'food safe' (non-toxic), because it is made from food(edible products), Has NOT been Govt. tested! 
Prepare mold by securely attaching target item to bottom of container, using sticky stuff, like syrup, honey, etc...  Make enough mix to completely cover chosen item, keeping the container as close in size to the item as possible, can cut away any excess when done, for reuse, & less waste.  Most clear plastic cookware, disposable margarine tubs, silicone containers, etc..., work here.  Spray item, & inside of container well before adding mold mixture.  This recipe is great for when you need something in a hurry, a one of a kind item, or anything not available in a bought mold.  You can have the final, finished, fondant or gumpaste piece in your hand in about 30-45 minutes.  I have found that you get very good definition in the finished mold.  NOT for use with isomalt, or very hot chocolate, because the heat melts them.
 
   1/3  cup edible glycerin
      2  oz clear gelatine (Knox)
   1/4  cup cool water  
1 1/4  tsp glucose/corn syrup - optional, try it both ways 
   1/6  tsp coconut oil, no substitutions, as your solvent  
 
(My microwave is 850 watts., adjust times, and power settings, as needed for yours.) 
 
1. Using a microwave safe bowl, warm the glycerin in the microwave for 20-30 seconds, & set aside. (You do NOT add it to the gelatin unheated).

2. Mix the water & the gelatin.  Start mixing immediately & keep mixing until all the water & the gelatin is thoroughly mixed together, & all the dry powder is gone.  When ready, the mix(mess) should be consistent in (lumpy-bumpy) quality. lol

3. Heat in microwave, for 20 sec. intervals & stir, until the gelatin is melted and free from lumps.  Takes 2 times in my microwave. 

4. Add the warmed glycerin, and glucose if using, and stir until blended.  

5. Add the coconut oil, and stir until thoroughly blended.  

6. Back into microwave for 15-20 seconds, if clarifying, do not stir, let it set up, and proceed with clarifying process.  Let cool enough to allow bubbles to come to the top, then remove bubbles using a toothpick, skewer, spoon, etc...,& repeat as needed till all visible bubbles are gone.  Can take several heatings to do this.  Reheat as needed.  Clarifying recommended for fine detail molds.

7. If not clarifying, It is now ready to use, & should be used immediately.  Will start to set quickly!  I use a small silicone spoon, or wooden skewer, to first stir, then scrape, the mixture out of the bowl.  Peels of the silicone easily after it cools. 

8. Cooling the new mold can be accelerated by placing in the refrigerator for 20 minutes.  To remove, place finger near edge, pull toward center to detach from side, & lift out.  Store the molds in a baggy, or other container, in the fridge, to extend the life of, and retain the flexibility of, the molds.  Simply remelt in the microwave, in 20 sec. intervals as above, to reuse for pouring new molds.  Cleanup is easy.  Leave skewer in bowl, let cool, then pull stick up & out, twisting as needed, & all of the leftover mix will come out attached to the stick.  Bag it, or return it to bowl with lid till next time, that's what I do.  Skewer can be rinsed off & reused also.  Just peel it off the silicone spoon.  

 

Tips:

1. The life expectancy of a mold is yet unknown, it is too early to tell.  It is going into the 9th month and counting at this time.  With no visible signs of any deterioration, or molding(as in green & black stuff-lol),... as might be expected, since this recipe is totally made from edible products.

 

2.  Just a reminder: Water will dissolve these, so don't plan on rinsing them off, and heat will melt them.  Don't expect anything that looks as detailed as SugarVeil, they are not firm enough.  I have not tried SugarVeil in them, don't have any.  I've also noticed that they get a little firmer each time they are melted in the microwave, because it dries them out a little more each time, but they are still very flexible & usable, just not as soft, which is good for some applications, like leaves.  I have added more warm glycerin, or warm water, when reheating the mix for reuse, & it seemed to help restore the consistency.   If you find a different solution, please let me know.
 

  

Updates, & any further changes, will be posted as needed.  Questions &/or comments welcome.  This is an ongoing process, & learning experience, that just happens to also be fun!  My little grandkids love making things with it (with my help, of course). 

Know that God is shining down on your day...  {:o)


Edited by blwilley - 6/4/14 at 6:22pm

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply
post #123 of 132
Wow! Thanks for keeping us posted and your love for experimenting!
post #124 of 132
Thank you very much biwilley I understand everyone is busy preparing for the summer I am actually away from home myself.... I will be sure to give this process a try and thank you for providing your email and info in the case that I need some help.... Waiting for my first Grand to be born icon_smile.gif so I do not have a return date yet but as soon as I get back I will contact you if I need assistance and I will post my results THANKS AGAIN
post #125 of 132
How much is 1/6 tsp? I don't have that one. Thanks!
post #126 of 132
Thread Starter 

MYDC
Grands are wonderful, even more fun than their parents, because unlike their parents, they think we can do no wrong! lol  Keep in touch!

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply
post #127 of 132
Thread Starter 


Hi there Sammy09!

 

Just use 1/4 tsp.!   This is not rocket science, so just about anything goes! lol 

This is a very forgiving recipe.  You might even find something to make it better here & there, if so, just let me know, OK?

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply
post #128 of 132
Thread Starter 

Hi mydc,

 

I just realized that I did not answer all of your questions...

For this one:

'Please tell me if what I see is correct so far... Place object facing upward out of container pouring mold recipe in over it!!!!!!!'

That is correct!  Be sure to spray, or wipe, the object & container with oil first, so the mold will release easier from the container, and object, once set.

 

And as for clarifying, all I do is heat it up for 20 seconds, DO NOT STIR, and the bubbles will rise to the top, then just let it cool enough to form a skim of bubbles, then  gently remove them.  Sometimes I only have to do this one time.  But when doing gems, I may need a second heating/cooling cycle to get ALL the bubbles out.  Hope this helps.

 

There are several more ways to use this mold mix to make molds.  Will get back to you with them.

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply
post #129 of 132
Thread Starter 


Just checking something out...

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply
post #130 of 132
Thread Starter 
Hi everyone,
This is the process I used to make my latest mold, on May 22nd, using my mold recipe.  First I used fondant, then my GummyGel, in the mold.  Both worked, but I like the detail with the GummyGel better.  I think the design was a little to  fine & shallow for the fondant/gumpaste, almost too shallow & fine even for the GummyGel.  I will take this into consideration on my next mold.  Remember to oil the mold well before each use, when using the GummyGel.  To clean up, wipe the mold with a paper towel.  The bead mold worked the best here, both with the fondant & GummyGel.  The others are just too shallow for either medium.  I will be melting this one down for reuse.  Posting it as a learning curve tool only. 

 

 

 

 

 

 

 

 

 

 

 

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply
post #131 of 132
I made 2 batches yesterday. The first one, I did according to the recipe, except for it only having 1 1/2 oz of gelatin because it was so thick already, I didn't think it could right! Haha I do recommend measuring it all out first, then adding it to the water all at once, since it is much easier to stir this way.

The mold was pretty floppy, so I actually added the last 1/2 oz and a little more gelatin in, by using about 2 tsp of water and quickly stirring, the microwaving and stirring, then adding it to the warm mixture.

To clarify, Each time I microwaved it, I let it set about 15 minutes, without stirring, then peeled the top bubbly white layer off. I did this 4 times, and the first mold was clear and without so many holes on it. I did not stir it at all while clarifying, since the microwaving and setting brings the marshmallowy layer to the top.

I had a rather large mold to make, and didn't want it too thin, so I made a made a mold by pouring the mixture on it, then peeling it up, mounting it to a piece of oiled foam core board, and then placed that into a container and poured over it, to make the back smooth and thicker.

I did have a hard time pouring it and getting it smooth, because the first time I tried it that way, the mixture was too hot, and I melted the mold layer in a few spots, haha. But I had to do it that way because the piece I was molding was round, it was the side of an elaborate cake separator. It had to way to have it sit flat.

I made a second batch, using 1/4 cup of ]glycerine and 2 more tablespoons of gelatin, and it made it a lot firmer, but almost impossible to pour. I did not clarify this batch, and it had lots of bubbles in it, and it wasn't clear, like the first batch. I poured it over the first, and had to quickly use a spatula to move it around. It was a lot firmer, i was pleased! 400.

Did I send this? It was just sitting here in my phone. I have about 16 windows open, but I haven't been here in months.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #132 of 132
Thread Starter 

Hi Annabakescakes, you did send me this, quite a while back, and I was so glad that you were able to get it to work.  Then a little while later, I found a cake with the same design on it, and showed it to you.  This you might remember. And thanks for sending it this time, just in case!!  That was so thoughtful!

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply

All things 'CAKE' are rapidly becoming a very exciting & rewarding hobby for me,

but the 'grandkids' will always be my real passion.

Reply
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